Evolution of the Hot “Tortilla de Patatas Marc Singla” Foam

By corlear

Ingredients

• For the hot potato foam:
• 8 3/4 oz mashing potatoes
• 1/2 cup water used to cook the potatoes
• 1/2 cup single cream (35% fat)
• 2 1/2 tbsp virgin olive oil
• 1 2-pint ISI foaming canister
• 2 N2O cartridges
• salt
• For the pan-fried onion:
• 8 3/4 oz onion
• 1/4 cup 0.4º olive oil
• 1/2 cup water
• salt
• For the egg sabayon:
• 2 1/2 tbsp egg yolks
• 1/8 cup water
• salt
• For the yolk sauce:
• 2 1/2 tbsp pasteurized egg yolk
• To finish:
• 1/4 cup virgin olive oil

Details

Servings 4

Preparation

Step 1

For the hot potato foam:
1. Peel, cut and then put the potatoes in salted cold water and bring to the boil. Cook for approximately 20 minutes.
2. Once the potatoes are cooked, drain and keep the water to one side.
3. Put the cooked potatoes and ½ cup of the cooking water in the Thermomix at 140ºF. Blend and gradually add the cream. Repeat the process with the oil until you have a smooth, liquid emulsion. Season with salt.
4. Strain and fill the canister using a funnel.
5. Foam and keep in a bain marie at approx. 160ºF.

For the pan-fried onion:
1. Peel the onion, quarter and cut into a thin sticks ("julienne").
2. Stirring continuously, gently fry the onion in the 0.4º olive oil until it is golden brown.
3. Drain off any excess oil and deglaze with a little water. Continue cooking until the water has evaporated. Repeat the operation until the onions have the texture and color of a caramelized conserve .
4. Season with salt and keep on one side.

For the egg sabayon:
1. Put the egg yolks in a bowl, whisk using a hand whisk and drizzle in the boiling water. Beat quickly next to a heat source until it emulsifies.
2. Season with salt.

For the yolk sauce:
1. Sieve the egg yolks and keep in a baster.

Final Steps & Preparation:
1. Fill a cocktail glass in the following order:
--- a dessertspoon of pan-fried onion, which should be very hot.
--- 1 teaspoon of yolk sauce
--- 2 teaspoons of sabayon.
2. Make sure that the canister with the potato foam is hot. Shake and fill the top to just ½" below the rim. Drizzle a ring of virgin olive oil around it.